Desserts of Korean cuisine. Korean Food Recipes

We have collected the most popular Korean dishes. All recipes are simple, with a small amount of rare ingredients. Look for them in Asian grocery stores in your city or on delivery sites.

1. Kimchi - spicy snack

This simplified recipe for a traditional Korean snack is perfect for beginners. Koreans put hot kochukaru peppers in kimchi with a pronounced taste. But if you didn’t find it, replace it with ordinary red ground.

Ingredients

• 1 kg Chinese cabbage (medium-sized head);
• ¼ cup salt;
• 1 tablespoon of grated garlic;
• 1 teaspoon of sugar;
• 2 tablespoons fish sauce or 3 tablespoons water
• 1-5 tablespoons of kochukaru or ground red hot pepper;
• 200 g daikon or carrots;
• green onion.

Cooking

Cut the cabbage lengthwise into four pieces. After removing the stalk, cut each quarter into 4-5 pieces about 5 cm wide. Put the cabbage in a bowl, sprinkle with salt and remember with your hands. Pour drinking water, it should cover the vegetable. Put a plate on top and press down with a weight, such as a can of water, for 1-2 hours. Then rinse the cabbage three times in cold water. Drain in a colander and leave for 15-20 minutes.

In the same bowl, combine garlic, ginger, sugar, and fish sauce (or water). Add 1-5 tablespoons of kochukaru or ground red pepper, depending on the desired spiciness.

Press down lightly to drain off any remaining water, and transfer everything to the sauce bowl. Add coarsely chopped onion and daikon or carrot strips. Mix thoroughly with your hands. It is better to do this with gloves, because the sauce can burn and stain.

Put the mixture in a one-liter glass jar, leaving a couple of centimeters on top. Press with your hand so that the juice stands out, and tightly close the lid. Place a plate under the jar: the brine can rise and seep.

Keep in a dark place at room temperature. Kimchi is ready in a day, but you can pickle it to your taste for up to five days. Once a day, open the jar and press the cabbage down with a clean spoon so that the brine completely covers it. When you're done marinating, put the kimchi in the refrigerator. Keep no more than 2-3 months.

2. Kimchi tige - spicy stew

In Russia, this dish is called soup, but Koreans themselves distinguish between thinner kimchi soup and thick kimchi tige. For cooking, you will need gochujang pepper paste. It has a long shelf life and is useful for many Korean dishes.

Ingredients

• 500 g kimchi;
• ⅛ cup of kimchi brine;
• 2 cups chicken or beef broth;
• 200 g pork;
• 200 g tofu - optional;
• 1 onion;
• 1 teaspoon of salt;
• 2 teaspoons of sugar;
• 1 teaspoon of sesame oil;
• 2 teaspoons kochukaru or ground red hot pepper;
• 1 tablespoon gochujian pepper paste;
• green onion.

Cooking

Coarsely chop the kimchi, onion - in half rings, green - in strips 2 cm long, meat - in small pieces. Place all ingredients except tofu in a saucepan. Boil for 10 minutes over medium heat. Stir, put chopped tofu on top and cook for another 15 minutes.

Serve with fresh green onions and rice.

3. Kimbap - Korean rolls

Below is a classic kimbap recipe, but in principle it can be made with any filling. If your fridge is missing something, skip or substitute an ingredient. Instead of fried meat, add ham, sausages or crab sticks. Pickled daikon can be replaced with pickled cucumber or kimchi, carrots with bell pepper.

Ingredients

• 200 g of round grain rice;
• 100 g boiled or fried beef;
• 70 g pickled daikon;
• 4 nori sheets;
• 1 carrot;
• 1 cucumber;
• 1 egg;
• Sesame oil;
• frying oil.

Cooking

Cut the carrot into thin strips and fry in oil. Break the egg into a bowl, mix the yolk with the protein, pour into a greased frying pan and fry.

Cut the cucumber and meat into strips, pickled daikon and - into long thin strips about a centimeter wide.

Add two teaspoons of sesame oil to the rice, salt to taste. Divide into four parts.

Lay the nori on a bamboo mat and spread a quarter of the rice on the sheet, leaving 1–2 cm from the edges. Lay a quarter of the filling of each type on top with a line. Moisten the edge of the nori a little with water to make it sticky, and twist everything into a roll. Cut into circles 1.5-2 cm wide.

Repeat with the three remaining sheets.

It is popular in South Korea and is served in numerous specialty restaurants. The recipe uses glutinous rice flour, which makes the batter thicker and the chicken crispier. If not found, add the same amount of starch instead.

Ingredients

For chicken

• 1½ kg chicken legs or wings;
• 2 tablespoons of wheat flour;
• ¼ cup starch;
• 2 tablespoons glutinous rice flour or 2 tablespoons starch
• 1 egg;
• 1 teaspoon of soda;
• 1 teaspoon of salt;
• 1 teaspoon ground black pepper;
• 2-3 cups of oil for frying.

For sauce

• 2 tablespoons of kochudian;
• 3 tablespoons of sugar or 2 - honey;
• 4 cloves of garlic;
• 3 tablespoons of ketchup;
• 1 tablespoon apple cider vinegar.

Cooking

Rinse the chicken, pat dry and place in a bowl. Add salt, pepper, flour, starch, soda and egg. Mix with your hands.

Heat three cups of vegetable oil in a saucepan. Dip the chicken in it: if bubbles appear, start cooking.

Roast the chicken for 10 minutes over high heat. Then transfer it to a colander, wait a couple of minutes for the oil to glass. Place back in the pan and fry for another 10 minutes until golden brown.

Make a sauce. Fry grated in oil. Add ketchup, honey or sugar, gochujang and vinegar and cook over low heat for 7 minutes.

Toss cooked chicken with hot sauce and sprinkle with sesame seeds.

5. Omuk - fish sticks

A popular street food sold as long patties or strips on a stick.

Ingredients

• 200 g white fish fillet;
• 100 g squid fillet;
• 100 g of peeled shrimp;
• 2 cloves of garlic;
• ½ onion;
• 1 teaspoon sugar and salt;
• 2 tablespoons of flour;
• 2 tablespoons of starch;
• 1 egg white;
• 1½ cups sunflower oil for frying

Cooking

Slice the squid fillet and boned fish fillet. Place all ingredients in a blender and grind into a paste.

Heat oil in a saucepan over high heat, then reduce to medium. Lubricate the spatula with oil, put the minced meat on it, form an oblong cutlet with a knife and carefully place in a saucepan. If it doesn't work, make balls with a spoon.

Fry the cutlets for 5-7 minutes until golden brown, turning them from time to time. Ready put on a napkin to glass the oil. Serve hot.

Garetok, or tok, are sticks of rice flour. Making them at home is quite time consuming, so buy a semi-finished product. Rice dumplings are cooked with vegetables, eomuk fish sticks or just like that. The main thing is to season them with hot sauce.

Ingredients

• 200 g rice dumplings;
• 200 g of white cabbage;
• 1 onion;
• 2 eggs;
• 2 tablespoons of kochudian;
• 1 tablespoon soy sauce;
• 2 tablespoons of sugar;
• ⅓ cup of water;
• green onions;
• frying oil.

Cooking

Boil the eggs. Coarsely chop the cabbage and onions, green - into strips 2 cm long.

Fry the onion. Add cabbage, green onions, gochujang, soy sauce, sugar to it and fill with water. Simmer until cabbage becomes softer. Add rice dumplings and keep for another 10 minutes. At the end, put the whole peeled eggs in the dish.

Serve with rice or kimbap.

7. Bulgogi - fried beef in a pear marinade

The name of the dish in translation means "fiery meat", as it is traditionally done on the grill. But now Koreans cook this dish in a frying pan.

Ingredients

• 500 g beef.

For the marinade

• 1 soft pear;
• 1 onion;
• 1 carrot;
• 4 cloves of garlic;
• 1 teaspoon grated ginger;
• 2 tablespoons of soy sauce;
• 2 tablespoons of cane sugar;
• 1 tablespoon of sesame oil;
• ground black pepper - to taste;
• green onion.

Cooking

Peel the pear from the skin and stones and beat in a blender along with onion and garlic. Chop green onions and carrots. Mix all ingredients for the marinade in a bowl. Add thinly sliced ​​meat to it, mix and leave in the refrigerator for at least half an hour. Fry the meat in a pan or cook on the grill. Serve with rice.

8. Bibimbap - rice with vegetables and meat

Bibimbap is made with many ingredients that are carefully laid on top of rice, then mixed and eaten. If there is not enough food in the refrigerator, you can prepare a dish with bean sprouts, spinach, carrots, eggs, sesame oil and gochudian. These ingredients are required, add the rest as you wish. The traditional bibimbap recipe also has fern, which is hard to find here.

Ingredients for 4 servings

• 200 g of rice;
• 200 g of beef;
• 300 g soybean or mung bean sprouts (mung beans);
• 200 g spinach;
• 4 eggs;
• 1 carrot;
• 1 bell pepper;
• 1 zucchini;
• 1 cucumber;
• sesame;
• Sesame oil;
• oil for frying;
• 4 tablespoons of kochudian;
• soy sauce;
• garlic;
• green onions;
• honey or sugar.

Cooking

Boil rice. Cut the meat into strips. Add to it a tablespoon of grated garlic, soy sauce, honey, and a little sesame oil. Remove to refrigerator.

Boil soybean sprouts in salted water for 20 minutes. Do not pour out the broth and leave some sprouts in it. This is a soup that will come in handy. Season the removed sprouts with salt, a teaspoon of grated garlic and sesame oil.

Plunge the spinach into boiling water and chop. Add a teaspoon of grated garlic, a little sesame oil, sesame seeds and salt to it.

Cut the cucumbers into semicircles, other vegetables into thin strips, salt. Drain juice from vegetables. Fry them separately in sunflower oil for about a minute. Add a clove of grated garlic to cucumbers and zucchini. Wash the pan every time or wipe it with a damp paper towel.

Fry the meat. Make a fried egg. Put a quarter of the rice on the bottom of a deep plate. Place a quarter of all meat, vegetables and sprouts on top in a circle. Fried eggs - in the middle, sometimes Koreans put raw yolk instead. Drizzle a dish with sesame oil and add some sesame seeds. Put a tablespoon of kochudian on top. Repeat this for the remaining three servings. Heat up the sprout broth, add the green onion and serve with the bibimbap.

Until recently, little was known about Korean cuisine to the general public in European countries and Russia. However, in recent years, on the basis of interest in everything Korean, it has become clear that it has been completely undeservedly ignored. Korean cuisine, along with Chinese or Japanese, has centuries-old traditions, it is tasty, varied and original. Due to the use of fresh vegetables and various herbs, Korean cuisine is among the healthiest cuisines in the world. Today it is becoming more and more popular, Korean cuisine restaurants are opening not only in China or Japan, but also in Europe.

Features of Korean cuisine

Reliable evidence that the Korean Peninsula had its own gastronomic traditions can be found in ancient Japanese and Chinese sources. And although there are similarities in the local cuisine with the cuisines of other countries in the region, it is still characterized by its own specifics. The following main features of Korean folk cuisine can be distinguished:

• Predominantly fresh products or processed for a short time are used. The products themselves can be raw, boiled, pickled or fermented. Overcooked or overcooked foods do not allow you to cook dishes of the required quality. Freshness and balance of all components is a good feature of Korean cuisine.

• A feature of Korean cuisine is the spiciness of dishes, which is due to the use of a large number of various spices. Koreans add garlic, onion, chili, sesame. It is noteworthy that spiciness was not inherent in ancient Korean cuisine. Only in the 16th century, thanks to the fact that European sailors brought red pepper to Korea, local dishes began to acquire their signature spiciness. Today, special spiciness is almost an integral part of the local cuisine. Spices season both meat dishes and vegetables. It is often practiced to mix a large amount of spices and seasonings to obtain some new, refined taste. This approach differs from European traditions.

• As in other Asian countries, rice is a versatile staple that is used in many dishes. Historically, rice in this country played the same role as wheat in Europe. Rice is either boiled or fried to be turned into flour and made into signature noodles. By the way, instant noodles came to us just from Korea. Rice can be served as a separate dish, or offered as an insipid appetizer to main courses in order to eliminate certain taste imbalances.

• However, in Korea, unlike China or other Asian countries, there is still no true cult of rice. In particular, Koreans are very fond of using legumes and soy products in their dishes, as well as various exotic plants for us. For example, bamboo shoots. Soy sauce is added to most Korean dishes. Vegetable dishes are poured with sesame oil, which is overcooked with allspice. It is customary to fry vegetables very quickly at a high temperature, but only until half cooked, so that all useful trace elements and vitamins are preserved.

• When Koreans prepare salads, all products that have undergone any heat treatment must be cooled before mixing with fresh ones. In no case do not mix warm foods with cold ones, so as not to spoil the taste of the salad.

• Buddhism, which began to spread in the country starting from the year 400, had a noticeable influence on the culinary traditions of Korea. Over the centuries, Buddhism established itself as the basis of the religion, thus most Koreans followed a vegetarian diet. Despite the fact that nowadays the influence of Buddhism (and religion in general) in Korea has weakened, meat is still included in the Korean diet in a dosed amount. From meat, Koreans prefer pork and chicken. Soy is used as a condiment for many meat dishes.

Korean national dishes

In addition to rice, without which, of course, it is difficult to imagine any Asian cuisine, there are a large number of vegetable dishes in the Korean diet. Among them, the most famous -. To prepare this national dish, pickled or pickled vegetables with spices are used. Vegetables can be very diverse - cabbage, radish, beans, asparagus and much more. They are doused with salted boiling water, left to cool. Then soy sprouts, various spices and spices are added to the vegetables. After mixing the ingredients, everything is poured with boiling water and the dish is put in a cold place for nine hours.

Kimchi is so firmly established in the diet of Koreans that some of them even purchase a special refrigerator where only this favorite dish is stored. Professional nutritionists note that daily consumption of kimchi saves Koreans from overweight problems.

From meat dishes it is worth highlighting. These are fried slices of beef, which are pre-marinated in soy sauce with garlic, onion and sesame oil. Naturally, a special place in Korean cuisine belongs to fish and seafood dishes. Koreans like to pickle or fry oysters, crabs, shrimp. In Seoul restaurants, you can even feast on octopus tentacles flavored with sesame oil and spices.

But fish is often eaten fresh, but at the same time it is first marinated in a special brine. In particular, among the most common Korean fish dishes is a dish with the short name hwe. Raw, fresh fish is cut into pieces, seasoned with vinegar and a variety of aromatic spices. Together with meat and fish, Koreans like to cook - long noodles, filled with broth with spices.

Koreans are not such fanatics of a tea drink, like, for example, the Chinese. But they are perfectly able to prepare delicious desserts and confectionery, the basis for which are mainly a variety of fruits. These are peaches, apples, dates. They are candied or boiled in syrup.

How to eat in Korea

Those who have visited traditional Korean restaurants at least once know that eating in Korea is a collective activity. Each table has its own burner, where fish or meat is fried, fragrant stew is made. Moreover, the dish is prepared in one pan - a common one for everyone. It is for a common meal and drinking in this country that it is customary to seal friendship. This may not seem very hygienic to some, especially when people at the table also share a glass, but this is the best way to share friendly feelings.

Spicy Sweet and Sour Chicken (Tak Kampungi) is a delicious medium spicy Korean hot dish. Boneless pieces of chicken meat (using juicy thighs) are marinated, then dipped in batter and deep-fried until crispy golden brown. Then the meat is heated in a sweet and sour sauce with the addition of chili peppers (crushed cochucaru, fresh green and dried red), garlic and onions. A rich range of flavors makes this dish very memorable. Connoisseurs of Korean cuisine and chicken dishes will be delighted.

Sweet pumpkin salad (Danhobak selrody) is a very interesting Korean dish called salad, but our compatriots would consider it a sweet mashed pumpkin-nut dessert. The treat has a pleasant balanced taste with dominant sweet notes. Nuts and raisins go well with pumpkin pulp. Cooking pumpkin in a double boiler will preserve the beneficial substances contained in its pulp. By the way, sweet pumpkin salad corresponds to the canons of vegetarian nutrition. Such a dish will come in handy in the spring and autumn diet, when it is necessary to pay special attention to maintaining immunity.

Danhobak Pub Pumpkin Sweet Rice with Dates and Nuts is an original and delicious Korean dish that is considered a dessert. To prepare it, they take a small ripe winter pumpkin, which is stuffed with rice, sweet fruits, raisins, nuts and chestnuts and cooked in a double boiler. The treat is tender and sweet. You can additionally serve sweet syrups to it and eat Dunhobuck pub as a dessert, or you can use such a pumpkin as a side dish for meat dishes - in this case, it is better to choose salty sauces, for example, based on soy.

Minced meat rice balls (Sogogi jumo bap) are a type of fast food popular in Korea with Japanese roots (Japanese food connoisseurs know such treats called onigiri). Similar dishes (rice ball snacks) are often seen in Korean dramas (such as Birth of a Beauty and others). They are much easier to prepare than Japanese sushi and Korean gimbap. Any chef with no experience can do it. No wonder this snack in Korea is considered fast food.

Omyraisy (Omuris) is a dish that came to Korean cuisine from Japanese. It is fried rice with vegetables and other additives (meat, mushrooms, ham, sausages, shrimp, other seafood, etc.), a portion of which is wrapped in a thin egg omelet pancake. The finished dish is poured with ketchup and served hot to the table. Great option for a quick lunch or dinner.

Eggs marinated in soy sauce (Gangjang keran) is a delicious Korean cold appetizer that will brighten up any dinner table. The marinade gives them a very interesting flavor range - slightly salty, slightly sour, with a hint of sweetness (sugar or rice syrup gives it). Fresh garlic, green onions, ginger and chili enrich the marinade with spicy and savory, slightly spicy flavors. Eggs after pickling acquire a beautiful chocolate color. This appetizer is easy to prepare - you don’t even need to boil the marinade.

Mung bean jelly (Noktu muk) is a Korean cold snack made with mung bean starch. Jelly has a neutral taste and delicate texture, it is well complemented by the sauces with which it is served (usually based on seasoned soy sauce), as well as vegetables, meat. Preparing this appetizer is quite simple, even a cook with no experience can handle it.

Fried Bulgogi meat is one of the most popular dishes among connoisseurs of Korean food. Delicate, sweetish-salty, with a spicy taste, besides, it’s completely. One interesting way to enjoy your favorite dish again is to make a pizza with Bulgogi meat as a topping. Bulgogi's homemade pizza turns out to be very tasty and is in no way inferior to similar pizza in Korean restaurants. We definitely recommend trying it.

Fried rice sticks with ramen noodles in spicy sauce (Rabokki) is a dish of modern Korean cuisine. Dishes with rice sticks (rice flour dumplings) are extremely popular among Korean youth - they have a pleasant chewy texture, saturate well, and perfectly absorb the sauces in which they are cooked. The taste of the dish is very hot, in the best Korean traditions.

Egg Tofu Salad with Leafy Vegetables (Sundubu selode) is a simple and delicious Korean appetizer. It's easy to prepare - egg tofu and leafy salad greens (you can use a salad mix) are poured over with a spicy dressing sauce. This appetizer is a wonderful breakfast, light and satisfying.

Pigodi (kor. 배고치) are juicy steamed yeast dough pies stuffed with meat (pork) and vegetables (cabbage, radish, onion, herbs) with spices. These pies are distinguished by a special taste and juiciness - they are steamed. The dough is extremely soft and tender.

Bulgogi Spring Rolls are a light and tasty Korean snack. The shell of the rice paper spring roll has translucent properties - you can see the variegated filling through it. Rice paper spring rolls are rarely fried - most often they simply wrap the filling in it and treat themselves immediately. During the treat, the rolls are dipped in a spicy-sweet Ssamjang sauce.

Marinated beef with quail eggs (Jang jorim) is one of Korea's favorite snacks. A few pieces of meat and eggs are a great addition to the lunch box, which you take with you as a snack on the road, to school or to work. The taste of the dish is sweet and salty. Fans of food "with a twinkle" add chili peppers and garlic to it.

Hoe (or Hye) is a popular type of cold Korean snack, usually made from raw meat, fish, or seafood. Pollock hwe is a variation of the traditional Korean dish of the Soviet Koreans (Koryo-saram). The dish is very simple to prepare, but hearty, fragrant and tasty. Heh from pollock may well decorate a festive feast.

Pork in batter in sweet and sour sauce (Tangsuyuk) is a Korean dish with Chinese roots. This dish is an adapted version of the Chinese dish Dangzu rou from Shandong cuisine, which came to Korea along with Chinese refugees. The meat slices are deep-fried twice and served in a sweet and sour sauce with vegetables and fruits.

Ramen noodles with kimchi and tuna (Kimchi chamchi ramen) is a popular dish of Korean national cuisine. It is very simple and can be prepared quickly. In Korea, noodles with tuna and kimchi sauce are one of the popular types of instant noodles, sold in any store in different packages (sachet, glass or cup).

Rice balls with kimchi and tuna (Chamchi kimchi jumo bap) is a popular fast food in Korea. This dish came to Korean cuisine from Japanese (in Japan, such balls are called onigiri). A great alternative to sushi and requires much less skill to prepare.

Hoe is a popular type of cold Korean snack, usually made from raw meat, fish, or seafood. Chicken hwe is a variation of the traditional Korean dish of the Soviet Koreans (koryo-saram), and this dish is prepared from boiled chicken, which is pre-cut into strips. The dish is very simple to prepare, but hearty, fragrant and tasty. It may well decorate a festive feast.

Features and secrets of the national cuisine of Korea

Korean cuisine or national cuisine of Korea are, first of all, culinary traditions that have been developed over the centuries. Recipes for cooking many dishes today are almost identical to the recipes for their preparation hundreds of years ago. Even the dishes remain unchanged. So, for example, in the manufacture of soy sauce and soy paste, special clay jugs are used. Moreover, they are used not only at home, but also in the food industry. Thus, tradition has become a pillar of all Korean cooking.

The “tasty secret” to many Korean dishes is fermentation, or in other words fermentation. First of all, it is used in the preparation of traditional Korean soy sauce and soy paste, which in turn are integral components in the preparation of many dishes. In addition, traditional Korean kimchi snacks lend themselves to fermentation (in our understanding, these are various pickled vegetables, most often Chinese cabbage).

The basis of the Korean table is rice. He is always present on the table. Rice is served in a separate bowl, with nothing, without mixing it. Soup is served with it, as well as all kinds of kimchi. Rice in the Korean culinary tradition is akin to bread for the Slavs. That is why do not be surprised if you see how a Korean eats soup with rice.

Chinese cuisine, which laid the foundations of table etiquette, had a considerable influence on the formation of national Korean cuisine. The widespread use of Confucianism in China also affected the culinary tradition of Korea. The food was modest and simple. Even the royal court followed these principles in their diet. Exceptions were made only on major holidays.

A feature of Korean, like Chinese dishes, is use in the preparation of many dishes of red hot pepper. For many centuries, this has allowed food to be preserved longer. And today this tradition has not come to naught. That is why Korean cuisine is quite spicy, and many dishes have a characteristic orange-red tint.

Even Chinese cooking has introduced the use of pork and beef into the recipe of Korean cooking. In addition, Japanese cuisine has had some influence on cooking in Korea. Therefore, Koreans willingly use all kinds of fish, including raw ones. In Korean cuisine, there is even an analogue of Japanese rolls. It's called kimbap.

A special branch of Korean cooking is temple food. It is served in temples to followers of Buddhism. It is also simple, but unlike the royal cuisine, the food should not be too salty or too spicy. It is believed that spicy tastes can interfere with the monastic lifestyle, which is based on strict discipline, meditation, self-knowledge, compassion for others. Temple cuisine is, first of all, a healthy diet. The basis of the monks' diet is vegetables, cereals, and soy.

Another special branch of Korean cooking is Koryo-saram cuisine. Koryo-saram are Koreans who moved to the coastal region of Tsarist Russia and subsequently deported from there to various Soviet republics, mostly to Uzbekistan and Kazakhstan. The peculiarity of their cuisine is that many familiar Korean products had to be replaced with local products. So, for example, carrot-chi or Korean-style carrot is a dish related to the cuisine of Koryo-saram. You won't find it in Korea itself.

All Korean dishes are traditionally served in porcelain bowls. A bowl of rice, with the second and first course is served to each separately, but kimchi and other snacks are served in a common dish. The peculiarity of the table setting is that almost the entire table is lined with bowls with various dishes. Koreans eat with chopsticks and spoons. A spoon is used most often, since soups and stews are often present on the table.

Soups, main dishes and salads

Soups are a fairly popular dish on the Korean table, which is eaten almost daily. It is usually served with boiled rice, which is eaten either as a snack like bread, or added directly to the first course. In addition, the soup is eaten with meat and snacks.

It is conditionally possible to divide soups of Korean cuisine into liquid opaque and transparent (guk and tkhan). In addition, there are very thick soups, more like stewed potatoes with meat with the addition of a small amount of broth. They are called jongol and tige. Also, first courses can be divided into lean and spicy. The latter, of course, predominate. Soups are prepared on the basis of meat (mainly pork and beef), fish, and seafood.

Special attention should be paid to the soup called posinthan. It is prepared from the meat of dogs specially bred for this purpose. Koreans believe that such a dish has a beneficial effect on the respiratory system, helping to overcome various ailments. And, in general, posinthan is considered a general tonic. However, under pressure from the Western public, such a dish began to disappear from the diet of Koreans, due to the inhumane treatment of animals.

As for the second courses, they are not as pronounced in Korean cuisine as they are in Slavic or European cuisine. As a rule, all dishes are put on the table in a crowd, and not served one after another. However, fish and seafood dishes combined with rice, as well as meat and rice dishes can claim the role of second courses. Yes, however, rice itself can be considered a second dish. It is deliberately made lean, without even adding salt, so that it balances the taste of spicy dishes. Perhaps that is why many dishes are eaten with boiled rice. Also included in the category of second courses are kimbap- Korean variation of Japanese rolls. In addition, the same category of dishes can be attributed, in honor of which Koreans even organize festivals. This dish is rice with vegetables and meat. The peculiarity of bibimbap is in its unusual colorful design. Meat is placed on a pillow of rice in the center, and multi-colored vegetables are placed around it in sectors. It turns out very beautiful. However, to eat this dish, the beauty will have to be destroyed by mixing all the ingredients. However, the taste of bibimbap is on top and for them it is worth sacrificing its aesthetic side. You can learn more about other second courses of Korean cuisine from the photo recipes given in this section.

Salads in Korean cuisine are an integral part of it. They are present on the Korean table for breakfast, lunch, and dinner. Basically, these are vegetable salads, while vegetables can be both fresh and fermented. As for the latter option, the kimchi (kimchi) discussed earlier can be a striking example. Such salads as Korean-style carrots, pickled beets and others are more likely to belong to the cuisine of Koryo-saram. Nevertheless, they also deserve attention, because such salads turn out to be quite tasty, and the recipes for their preparation are quite unpretentious and even a novice hostess can do it.

Traditional Korean sauces and preparations for the winter

Sauces are mandatory on the tables of Koreans at every meal. Soy sauce takes center stage, of course. It is served solo or prepared with other sauces, such as kajin-yangnemjang, which also includes garlic, green onions, ground black pepper, salted sesame seeds and vegetable oil. In addition, many Korean sauces are made with soybean paste, such as chogochujang and samtwejang. Red hot peppers are traditionally added to them, so the peculiarity of many Korean sauces is that they are quite spicy. In addition, fish sauces and seafood-based sauces such as shrimp and oyster sauces are popular in Korea. All of them have a characteristic taste. The thing is that many dishes are bland, and it is the sauces that give them that unique taste.

As for Korean preparations for the winter, this is already the subject of creativity of our people, and possibly Koryo-saram. Our traditions of food preparation are alien to Koreans. Of course, there are dishes that can be fermented and pickled, for example, the same kimchi, but they are not rolled into jars. However, the cuisine of Koryo-saram has the right to exist.

Names of common Korean dishes

If you are interested in Korean cuisine and would like to get to know its dishes better, then we suggest that you study the plate below.

Of course, this list of dishes is far from complete and certainly not exhaustive. You can get closer to Korean cuisine in those step-by-step photo recipes that are given in this section.

Enjoy Korean cuisine, because they are not only delicious, but also very healthy for the most part!

Korean cuisine is considered one of the most balanced, wholesome and healthy. Its basis is rice, vegetables, meat and fish. Many dishes are served with spicy pickled vegetables, which contributes to the normal digestion of fatty foods. The most revered product of Korean cuisine is rice. It is combined with various components that are familiar to everyone, but you need to remember the technologies and basic features of cooking. Korean salads are made from vegetables pickled, boiled, fried or scalded with boiling oil, and the main secret is frying hot peppers in boiling oil, which is then used to season dishes.

Spices are a must in Korean dishes. These are red hot pepper, black pepper, ginger, garlic and onion. Sauces, such as fish sauce, are also popular.

For many people, Korean national cuisine is exclusively represented by Korean-style carrots and common seasonings, including doenjang, soy sauce, and gochujang. Korea has a truly unique gastronomic tradition. The staple food, of course, is rice. It is often used to cook dishes, but not always. Often rice is placed on the table in a bowl, and everyone takes as much as they want on their plate.

Koreans are very fond of soups. They are perceived not just as food, but as a means of prolonging life and maintaining harmony. Ordinary Koreans daily consume soups with noodles, meat, seafood, vegetables, or just broths. Certain types of first courses are considered mandatory for serving on the table during important events or holidays, including birthdays, anniversaries, weddings.

Korean cuisine will appeal to those who like spicy and spicy tastes. Below you can find many simple step-by-step recipes with photos, according to which it will not be difficult to prepare hearty and mouth-watering Korean dishes. Let's start the journey through the culinary expanses of Korea! It's time to cook something unusual and very tasty.

Recipes for cooking with step by step photos

• bulgogi